The Autumn Make This Edition 
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Hi <<Name>>,
long time no see, I hope you are well and that you'll find something you like from these five autumn inspired recipes:

  • Crisp apple and kale juice
  • Creamy red beet salad 
  • Hummus with roasted onions 
  • Fig, chocolate and cashew crumble pie 
  • Protein rye bread 


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Crisp Kale & Apple juice 

Approx 1 litre juice 

  • 10 pcs apples of a firm sour variety 
  • 2 pc lemons
  • 300 g kale 
  1. Juice the ingredients, serve on ice and enjoy. 
Creamy Red Beet Salad

  • 10 pcs red beets, cooked and sliced into small bits
  • 1/2 pcs red onion, thinly diced
  • 1 bay leaf 
  • 1,5 dl vegan Crème fraîche
  • 4 tbsp vegan mayonnaise (I used a flavoured mayonnaise with roasted garlic)
  • salt and pepper to taste 

  1. Peel, slice and cook the beets with a bay leaf.
  2. let cool off. 
  3. Prepare the creamy base by blending thinly diced onion, vegan Crème fraîche and mayonnaise.
  4. Mix with the beets once they have cooled off. Taste with pepper and salt. 
  5. Let stand overnight in the fridge before serving. 

Hummus with roasted onions

  • 4 dl / 400 ml chickpeas, cooked
  • 2 pcs garlic cloves, roasted
  • 1 pc onion, roasted
  • 3 tbsp tahini, firm
  • 1,5 tbsp lemon juice
  • 0,5 - 1 dl / 50 - 100 ml rapeseed oil
  • 2 - 4 tbsp of water (depending on the consistency you want)
  • sea salt to taste
  • 1 tbsp chipotle powder (optional)

  1. Gently roast the onions in the oven. Let cool off and peel the onions. I just quester them with the peel still on. And roast until tender. 
  2. Mix chickpeas, tahini and onion cloves in a food processor.
  3. Add lemon juice and oil, continue to blend.
  4. Add a pinch of salt and the chipotle powder (optional)
  5. Add desired amount of water while the food processor is still running, through the opening in the lid - until the hummus has reached a thickness that you prefer.
  6. Taste the hummus and add more salt if preferred.
Fig chocolate, cashew crumble pie 

  • 6 pcs large fresh figs
  • 3 dl oats
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1 dl chopped raw cashew nuts 
  • 1 pinch salt 
  • 2-3 tbsp coconut oil
  • 2 tbsp cold water
  • 2 squares of dark chocolate (70%), grated
  • bourbon vanilla 
  • 1 dl tokaji (I used 4 puttonyos) or other dessert wine 

  1. Chop figs and cashew nuts.
  2. Blend oats, cashew nuts, cinnamon, bourbon vanilla and salt in a bowl.
  3. Add coconut oil and maple syrup and half of the water. Mix to a sticky and crumbly dough. Add more water if necessary.
  4. Place the pie dough in the fridge for a while. 
  5. Grease an oven dish, I use coconut oil. Place the figs in the bottom. Add the wine. 
  6. If you want add some extra cinnamon and vanilla powder on the figs, blend.
  7. Grate the dark chocolate and mix with your cold pie dough. 
  8. Place the dough on top of the figs. 
  9. Place in a preheated over - 170C for 15-20 minutes. (until the figs are cooked and tender underneath the dough and the crumble is golden)

Protein rye bread 


For the liquid:
  • 2dl dry lentils, to cook
  • 6 dl water to cook the lentils in
  • 2 tbsp dried oregano, optional

For the dough:

  • 50 g dry yeast powder
  • more water 
  • 1 tsp Himalayan pink salt
  • 1/2 dl rapeseed oil 
  • 1 tbsp honey or light syrup 
  • 5 dl rye flour, I used a variety with is really coarse for extra fibre and texture
  • 6-8 dl wheat or spelt flour 




  1. Cook the lentils in a pot with the water for 15 minutes, including any spices. Once done, put the pot, i.e don’t drain the lentils, including the water to the side. Let cool off.
  2. Once the lentils and water has cooled off, add the lentils to a jar so that you can mix them with a hand blender into a smooth liquid. Add water so that you get 7dl of liquid in the jar or the container you use. The liquid should be 42 C (or as implied on the packaging for the yeast you use). Mix lentils, honey/syrup and water until smooth. 
  3. Add the liquid to a large bowl, add salt and oil, mix well.
  4. Add the coarse rye flour and mix well. 
  5. Add 4 dl of the wheat flour and mix well. 
  6. Continue to add 1 dl at a time of the wheat flour until you have a dough that does not stick to the sides of your bowl.
  7. Then cover the bowl and let the dough rest for 30 minutes. 
  8. Work the dough for a minute or two with floured hands and divide into 16 pieces. If the dough is sticky add som extra what flour until it’s less sticky. 
  9. Place the buns on trays, covered with baking sheets, cover the buns and let them rest for 30 minutes. 
  10. Bake in a preheated over, 225 C for 10-15 minutes depending on the size of your buns. 
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Veronica Stenberg · Church Studios, Camden Park Road · London, O NW1 9AY · United Kingdom

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